1849 Tasting Notes
Guessing this is fairly new to the website; ingredients and instructions aren’t currently posted. But Savoy’s Keemun is exactly what Keemun should be—deep reddish brown in the cup, with a deep and lovely hay barn and burlap scent and personality. Little molasses and dark grape juice thing going on there, too. Excellent. Straight up. Don’t mess it up with milk :)
Savoy Tea Company, my favorite little shop in Northwest Arkansas, does flavored teas really well. Have had less experience with their unflavored products, but it bodes well for future experimentation.
This blend leads with Fujian tea, which I love. Leaves a light breath of cocoa flavor on your lips after you swallow. The label says it plays well with milk and sugar, but it’s very tasty on its own.
This one had me at the first whiff (Savoy’s tidy little shop has a scent jar for each tea). Just smelled fruity and springy fresh. Requires a long and patient steep, 7-10 minutes, but what you get is a fruity, juicy concoction that reminds me of apple-peach cobbler. (Yes, mangoes are not peaches, but the two are awfully similar in my sensory vocabulary.)
I foresee a jar of this, chilled, in the near future.
Two screaming weeks at work have left me chugging primarily tea I don’t have to taste. Today, on the other hand, I have taken a mental health day and enjoyed a cup of Windsor Castle in the a.m. sunshine with the cats. Ahhhh.
First conclusion was that this is a pretty mild black tea blend, but as it cools, the malty rye-bread Assam and that little Darjeeling uptick are there just before and just after you swallow. You just have to have a little time to think about it.
A friend recently had an Irish houseguest who brought her some tea from home. She tried and deemed it too strong, so I’m the beneficiary of what I think may be Lyons brand tea. Experts familiar with the brand: does it come in natural parchment-style pyramid bags?
At any rate, it’s good strong breakfast tea, smooth rather than sharp, pleasant with milk.
Funny, last time I reviewed this, around Christmas, I mentioned that Bob was on my lap sniffing it. Today, too. It must be a magic ingredient other than catnip that appeals to those of the feline purr-suasion.
My other conclusions haven’t changed much over the months, either; it is a decent green tea with cherry flavor that’s more soda-fountain than off-the-tree. Could pass for dessert with a little sweetener.
In need of some disposition sweetening. (Ask my family; they will vigorously agree.)So I broke out some St. John’s wort. The nice part about St. John’s is that it doesn’t taste like much of anything. It’s a good blender. So hiding it in some thick sweet Tropical Nut Paradise (Teavana rooibos blend), you’d never know it was there.
We all have reasons for selecting our teas—more often than not, my picks are based on available time, weather, and emotional state as much as for the tea itself. Conditions this morning (running late, rain for the umpteenth day in a row, ugh-I-don’t-want-to-go-to-work) called for something to break up the rut, but no-fuss.
Boston Teas are consistently good and hard to ruin. This ginger peach definitely leads with the ginger—very warming on the tongue; based on past experience, the peach shows up better when it’s iced. Makes the eyes open in a slightly more creative manner than the heavy black unleaded I generally rely on.